I’ve had a package of white chocolate chips sitting in the baking cupboard for about two weeks, and I’ve been trying to think of something to do with them. So, yesterday, when I nipped into the shop to buy some more self-raising flour and I saw one lonely package of cranberries sat on the shelf, it seemed like a sign. A sign from the baking gods. I snagged the packet before anyone else had a chance to finagle their way to it, and headed for the checkout. Then I went home and in the middle of some very unseasonable heat, I switched the oven on. The things we do for the love of baking.
4oz self-raising flour
1 ½oz caster sugar
2 ½oz butter
50g (approx.) white choc chips
40g (approx.) dried cranberries
The amounts are approximate for the choc chips and cranberries because I just tipped about half of each of the packets into the mixture when I made these. It was a case of “that looks a bit too little, and still too little, aha! That looks good!” so it’s really up to you and how chocolate-y and cranberry-y you want your shortbread.
Pre-heat your oven to 180˚c.
Mix the flour and sugar together.
Rub in the butter until it resembles fine breadcrumbs.
Add the cranberries and choc chips.
Press together gently, using the palm of your hand, and form a ball.
Roll out into a rectangle – about 20cm x 15cm x 0.5cm. NOTE: I didn’t (and never) do this step. I just put some baking parchment on the bottom of the tin I want to use, put the dough in the middle and squidge it out so it fills the tin.
Prick with a fork. This is your chance to get fancy!
Bake for 15-20 minutes. Because of the extra ingredients these will take a few more minutes than the Vanilla Tea Shortbread.
When removed from the oven, place on a cooling rack and cut into pieces whilst still hot.